It’s finally gotten cooler here in Hong Kong, horray! Now I feel like I can really enjoy fall, since it’s not over 90 degrees Farenheit every day like it has been for the past month. We had a big rainstorm this weeekend and even though the rain has gone away, the cool weather is here to stay. So, I’ve pulled out all my cozy knit sweaters, warm fuzzy socks, and got to making some fall inspired recipes. First up is this vegan and gluten-free butternut squash ‘cheeze’ dip with homemade oil-free tortilla chips. The entire recipe requires only 4 ingredients!
I can honestly say butternut squash is the best. I used it for my vegan and gluten-free butternut squash risotto last week and loved the taste so much I got some more. It’s so easy to roast in the oven and then all you have to do is blend it with nutritional yeast, a little bit of salt and pepper to taste, and that’s it. You’ll be hooked on this easy, delicious dip in no time!
It’s great to make dips like this one and just keep them in the fridge. I usually make mine on Sunday and then store it in a mason jar that way I have it ready to snack on during the week. If there’s one thing I know, it’s that it can be hard to eat healthy when you’re so busy working, running errands, and juggling a million different things. For me, making it routine to spend Sundays prepping plenty of vegan snacks and grab-and-go meals has made a huge difference. It keeps me on track and relaxed knowing there’s a healthy, wholesome option waiting for me in the fridge.
Now, back to the real reason we’re all here: this ‘cheeze’ dip. When I first became vegan over a year ago, I found it hard to believe anything without dairy could come even remotely close to a cheesy flavor. I’ve now learned how wrong I am. Thanks to this delicious combo of nutritional yeast and butternut squash, I’m able to enjoy ‘cheeze’ dip again for the first time in what seems like forever. There’s no added oil, no gluten, and no dairy in it whatsoever. It’s just pure, plant-based awesomeness.
Nothing goes better with ‘cheeze’ dip than tortilla chips. Instead of buying them at the grocery store, I decided I would just make my own. All of the tortilla chips at the store are filled with additives, preservatives, and oils that are completely unnecessary. It’s hard to find any that are vegan, gluten-free, and oil-free, especially here in Hong Kong. So, I set out on a mission to make them myself at home.
You’d be surprised by how easy it ended up being! You can have a fresh batch of homemade tortilla chips in a matter of minutes. I bought a bag of vegan, oil-free corn tortillas made only from corn, lime juice, and sea salt at the local health foods store. Then, I popped them in the oven and let them bake until they turned crispy. The trick is to watch them carefully so they don’t burn because they cook super fast. You could pair this with some vegan sweet potato nachos or homemade burrito bowls for a fun vegan Mexican night at home!
- 3 cups of butternut squash, peeled and cubed
- 1/2 cup of nutritional yeast
- salt and pepper, to taste
- one pack of corn tortillas, gluten-free and oil-free
- Preheat oven to 215 degrees Celsius.
- Place butternut squash on a baking sheet lined with parchment paper.
- Bake in the oven for 20-25 minutes until tender.
- Add baked butternut squash and nutritional yeast to a high-speed blender or food processor.
- Process until smooth and creamy, adding salt and pepper to taste.
- Transfer to a bowl.
- Cut corn tortillas into triangles.
- Place on a baking sheet lined with parchment paper.
- Bake in the oven at 215 degrees Celsius for 5-10 minutes, until the edges are lightly browned.
- Serve with butternut squash 'cheeze' dip!
*If you have leftover dip, you can store it in a mason jar in the fridge for up to a week.